Perfect Flat Iron Steak

(36)

Chandler Rees

Atlanta

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If you follow this recipe exactly, you will end up with a PERFECTLY cooked flat iron steak. It’s simple but results in what should be some of the best steak you have ever tasted. The 4 hours in the hot water really brings the out the best in this cut of meat. I use a pretty generous amount of salt and pepper before placing in the bag, along with some sprigs of fresh rosemary and a couple cloves minced garlic. When searing off the steak, I use a couple crushed cloves of garlic and sprigs of thyme in the pan with the butter.
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Ingredients for 2

  • 1 1/2 lb Flat Iron Steak

  • Salt

  • Black Pepper

  • Garlic

  • Rosemary

  • Thyme

  • Butter

Directions

  • Step 1

    Dry out flat iron steak with paper towel then salt generously on both sides with salt and black pepper. Place in vacuum sealed bag along with some sprigs of fresh rosemary and the minced garlic.

  • Step 2

    Once water reaches 129.5 degrees, place bag in sous vide for 4 hours.

  • Step 3

    Once 4 hours has passed, take out and dry the steak again. Remove any of the excess rosemary and let rest for 5 minutes until finishing.

    • Finishing Steps

    • Step 0

      Put a cast iron skillet on high heat. Once pan is really hot add butter, a couple crushed cloves of garlic and sprigs of thyme. The garlic and thyme should never be under the steak, but rather around the edges cooking in the butter.

    • Step 1

      Once butter and aromatics have been added, sear steak in pan for about 1.5 minutes a side. Try not to move the steak when each side is searing. Feel free to spoon hot butter over the side not searing.

    • Step 2

      After searing let rest for 5 minutes. Cut thin slices against the grain (check the picture) and enjoy!

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129.5 F / 54.2 C Recipe Temp
Recipe Time
Prep Time